Fudgy Chocolate Sheet Cake with Cocoa Icing
This Fudgy Chocolate Sheet Cake with Cocoa Icing is the perfect way to serve dessert to a crowd. Who doesn’t love a tender, frosted slice of chocolate cake??
A cousin of the Texas Sheet Cake, the frosting does not contain chopped pecans but feel free to add about 3/4 cup of finely chopped nuts for a heavenly alternative.
Why You Must Make
- This recipe serves a crowd! It is made in a half-sheet pan and can be cut into 24 squares (or even more if you slice smaller portions).
- It’s perfect for chocoholics with both chocolate cake and chocolate frosting.
- Since it’s a thin cake, it doesn’t take long to bake! You’ll be digging into it in no time!
It’s pretty much a given that any party I’m hosting will have a chocolate dessert on the menu! From an exquisite flourless chocolate cake topped with berries to blissful molten lava cakes to dense, delectable fudgy brownies, I’ve made them all. But if I’m feeding a crowd, a chocolate sheet cake makes the most sense. Squares of this dense cake are topped with cocoa icing that’s reminiscent of fudge. Yeah, how can that be bad??
How to Serve
- This cake has more chocolate intensity than our favorite chocolate syrup brownies, so a scoop of vanilla ice cream is a nice complement.
- Sweetened whipped cream and berries would also jazz up these squares of deliciousness!
- Adding fresh raspberries or sliced strawberries with a sprig of mint provides a pop of color to an otherwise brown dessert.
- Squares of this cake would be a delicious base for a chocolate sundae. Just add a scoop of ice cream, a dollop of whipped cream, and some chocolate or fudge sauce.
Frequently Asked Questions
A sheet cake is a cake baked in a jelly roll pan or a rectangular baking pan with short sides. Often sheet cakes are rolled around fillings to make a jelly roll cake.
A Texas sheet cake is a chocolate sheet cake that’s frosted with a chocolate frosting filled with chopped pecans.
My half-sheet cake pan measures 18 x 13-inches. A full sheet pan would not fit into most home kitchen ovens.
24 servings is standard from a half-sheet pan. It’s easy to slice into 4 sections from one short end to the other and 6 sections from one long end to the other. Of course, smaller slices will provide more servings.
You May Also Like:
- Easy Apple Cake from Wonky Wonderful
- Hot Fudge Caramel Ice Cream Bar Cake from Belly Full
- Fresh Blueberry and Lemon Cream Pie from Creative Culinary
- Triple Chocolate Cheesecake
- Jacques Torres’ Secret Chocolate Chip Cookies
- Triple Chocolate Cheesecake
Chocolate Sheet Cake
The perfect way to serve chocolate cake to a crowd!
Ingredients
For the cake:
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 1/4 cup sour cream
- 8 ounces semi-sweet chocolate, chopped
- 4 tablespoons (1/2 stick/2 ounces) butter
- 3/4 cup vegetable oil
- 3/4 cup hot water
- 1/2 cup Dutch-processed cocoa powder
For the icing:
- 1 stick (8 tablespoons/4 ounces) butter
- 1/2 cup heavy cream
- 1/2 cup Dutch-processed cocoa powder
- 1 tablespoon light corn syrup
- 3 cups powdered sugar
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350º. Grease 18- by 13-inch (half-sheet cake sized) rimmed baking sheet. Put flour, sugar, baking soda, and salt in large bowl and whisk to combine. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
- Microwave chocolate, butter, oil, water, and cocoa in a large Pyrex measuring cup or microwave safe bowl till chocolate is soft. Whisk till smooth...microwave a little longer if all chocolate is not melted.
- Whisk chocolate mixture into flour mixture until well combined. Whisk egg mixture into batter, then pour into prepared pan. Bake until a toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
- About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Take off heat and, whisk in powdered sugar and vanilla. Spread warm icing over hot cake.
- Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour. Cut and serve.
Notes
Adapted from Cook's Country.
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Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 82mgCarbohydrates: 48gFiber: 2gSugar: 36gProtein: 3g
48 Comments on “Fudgy Chocolate Sheet Cake with Cocoa Icing”
This was so good! My kids were asking for more! Can’t wait to make it again!
OMG that icing! I am obsessed! Every chocolate lover’s dream.
nothing beats a chocolate sheet cake as far as I’m concerned. can’t wait to make this recipe!
Such a delicious and simple dessert! It was the perfect cake to bring to a dinner party. Thanks for another delicious recipe!
Your desserts always look divine and this is no exception, Liz =) Sheet crowds are great for crowds =) Ps Chocolate is pretty much a must for any party, nest-ce pas?
This slice of chocolate heaven is just what I need to satisfy my chocolate craving. I doubt that there would be any leftovers.
You can never go wrong with a fudgy chocolate cake! This is perfection 🙂
Such lovely bake, dear! I could finish them in no time. xoxo